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Lightly grease a 24-cup mini muffin tin. Preheat oven to 350°F / 175°C.
Wash the peaches well. Cut them into small chunks; you should have about 1½ cups in total.
In a food processor, blend hemp seeds until they’re a fine powder (don’t go too far or you’ll end up with hemp seed butter!). Add the arrowroot, ground ginger, salt and baking powder and pulse a few times to combine.
In a medium bowl, whisk the egg, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the peaches, reserving about ½ cup for garnish.
Spoon a heaping tablespoon of the batter into each prepared muffin tin. Place a couple pieces of the remaining peaches on top of each muffin, press lightly to set.
Place in the oven and bake for 20 minutes, until lightly golden.
Remove from the oven and let cool completely. Store leftovers in an airtight container in the fridge for five days.